Scopus
YÖKSİS Eşleşti
Modulating of food glycemic response by lactic acid bacteria
Food Bioscience · Haziran 2022
YÖKSİS Kayıtları
Modulating of food glycemic response by lactic acid bacteria
Food Bioscience · 2022 SCI-Expanded
DOÇENT SULTAN ARSLAN TONTUL →
Makale Bilgileri
DergiFood Bioscience
Yayın TarihiHaziran 2022
Cilt / Sayfa47
Scopus ID2-s2.0-85127306055
Özet
There are some strategies for modulating the glycemic response of food through synthesized metabolites such as organic acids, fatty acids, sugar alcohols, bioactive peptides, and exopolysaccharides by bacteria, yeast, and/or fungi during fermentation. The different species of lactic acid bacteria (LAB) are the most important option in fermented food production because they are considered food-grade, their products can be directly used in food, their usability of a cheap and wide range of substrate, and suitable for genetic modification. They can contribute to lowering the glycemic load of nutrition through their organic acid, alcohol, polysaccharides, and vitamin production. This study aimed to review the effects of lowering the glycemic responses of foods by LAB via metabolites produced and their contribution to human well-being in this way.
Yazarlar (5)
1
Ceren Mutlu
2
Cihadiye Candal-Uslu
3
Hazal Özhanlı
4
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
5
Mustafa Erbaş
Anahtar Kelimeler
Diabetes
Exopolysaccharides
Glycemic index
Lactic acid bacteria
Starch digestibility
Sugar alcohol
Kurumlar
Akdeniz Üniversitesi
Antalya Turkey
Artvin Coruh University, Turkey
Artvin Turkey
Balikesir Üniversitesi
Balikesir Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
4
Atıf
5
Yazar
6
Anahtar Kelime